Maesil-cheong (Green Plum Syrup)
매실청mae-sil-cheong
Sweet-tart plum syrup used like sugar
Maesil-cheong is a syrup made by layering unripe green plums (maesil, Prunus mume) with an equal weight of sugar and letting the fruit slowly release its juice. Many Korean households make a jar every June when the plums are in season.
- Korean name
- 매실청 (mae-sil-cheong)
- What it is
- Sweet-tart plum syrup used like sugar
- Storage
- Keep in a cool place or the fridge; it lasts for years.
- Substitute
- Honey or rice syrup with a squeeze of lemon, or apricot jam thinned with a little water.
- Recipes
- Used in 43 recipes on coo K food
Flavor and uses
The syrup is sweet, fruity and pleasantly tart, with a faint almond note. Korean cooks use it in place of sugar in marinades, namul dressings, cho-gochujang and kimchi, where its acidity softens the edge of vinegar and chili. Mixed with cold or sparkling water it becomes maesil-cha, a summer drink traditionally taken for an upset stomach.
Making your own
Wash and thoroughly dry green plums, pick out the stems, and layer them in a sterilized jar with an equal weight of sugar, finishing with a layer of sugar. Stir occasionally until the sugar dissolves. It is customary to strain out the plums after about 100 days and let the syrup mature further.
🧊 How to store it
Keep in a cool place or the fridge; it lasts for years.
🔄 Substitutes
Honey or rice syrup with a squeeze of lemon, or apricot jam thinned with a little water.
🛒 Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online — it keeps well, so it is easy to stock up.
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